Chicken Kebat
  • 4-5 skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 1 large tomato (or three Roma/plum tomatoes) cut into wedges
  • 2 tablespoon canned diced green chilies
  • 1 teaspoon Sriracha Hot Chili Sauce
  • 1/8 teaspoon turmeric
  • 1 tablespoon corn starch
  • 1 1/2 cups chicken stock
  • S&P
  • 8 leaves fresh mint thinly sliced
  1. In hot skillet, place a tablespoon olive oil, heat chicken on each side until lightly browned on medium heat.
  2. Add sliced onion, cook for a few minutes, until tender.
  3. Add in tomato and cook on medium to medium low heat until softened.
  4. Mix green chilies, sriracha, turmeric, corn starch with chicken stock and whisk it into the center of the pan and cook on medium low until heated through and thickens.
  5. Add mint.
  6. Serve over Coconut Rice. Recipe for Coconut Rice in notes below.
Coconut Rice: 1 1/2 cups water 1/2 cup coconut milk 1 cup basmati rice Mix water, coconut milk and rice, bring to a boil, cover and cook on low for 15 minutes or until rice is tender and liquid is absorbed.
Recipe by Created by Diane at